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Ingredientes
- 3 lg. eggplants, peeled and cubed
- 1/2 pound bulk pork sausage
- 1 c. minced celery
- 1 c. minced onion
- 3 green onions with tops, minced
- 1 (6 1/2 ounce.) pkg. stuffing mix
- 1/2 teaspoon pepper
- 2 c. (8 ounce.) shredded cheddar cheese
Direcciones
- Cook eggplant, covered, in a small amount of water 10 min or possibly till tender. Drain and set aside. Saute/fry sausage, celery, and onion in a skillet till the sausage is cooked and vegetables are tender. Drain and set aside.
- Prepare stuffing mix according to package directions. Combine stuffing, eggplant, sausage mix, and pepper; mix well. Spoon into a greased 13x9x2 inch baking dish. Cover and bake at 350 degrees for 10-15 min. Uncover; top with cheese and bake an additional 5 min or possibly till cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 178 | 55% |
| Total Fat 20.02g | 25% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.06g | |
| Cholesterol 67mg | 22% |
| Sodium 514mg | 21% |
| Potassium 806mg | 23% |
| Total Carbs 22.87g | 6% |
| Dietary Fiber 10.0g | 33% |
| Sugars 8.0g | 5% |
| Protein 16.12g | 26% |
